• 2 x kg ripe tomatoes, core removed, quartered
• 2 tbsp olive oil
• ½ tsp salt
• 1 tbsp caster sugar
• ½ tbsp coarse ground black pepper
• 4 tbsp double cream

Pre-heat oven to 150°. Line a couple of roasting trays with parchment paper.

In a bowl toss the tomatoes in olive oil, then sprinkle with salt, sugar and black pepper to combine.

Arrange willy nilly on the two roasting trays, place in the oven and cook for approx 1¼-1½ hours, turning regularly, until the tomatoes have dehydrated and are well caramelized.

Spoon into a Thermomix or liquidizer and blend until smooth, add the cream and pulse to combine. Check seasoning.

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